From a sun-kissed, century-old sustainable farm in the Rio Grande Valley
A few years into the 1920s, not all that long after the end of World War I and the winding down of the horrible Spanish flu pandemic, two US congresspeople from the state of New Mexico—the married couple Albert Simms and Ruth Hannah McCormick Simms—commissioned the construction of a retreat north of Albuquerque. They engaged the then well-known architect John Gaw Meem to design what would come to be known as Los Poblanos. The 800-acre estate served both as the Simms’ home and as an experimental dairy, farm, plant nursery, and more. A whole range of WPA artists worked to beautify the buildings.
In 1999, Armin and Penny Rembe purchased the property, turning it into their own regenerative farm and retreat. If you’re looking for somewhere beautiful to spend a few days, check it out! Part of the farm’s work is crafting a wide array of artisan products—of which this wonderfully aromatic wildflower honey is one.
A few years back, Los Poblanos, under the Rembes’ leadership, was ranked by the esteemed Michelin Guide, which writes,
Los Poblanos is best known as the homestead of a 1930s-era power couple—a congressman and congresswoman—who spared no expense in its construction. The lady of the house tapped celebrated Santa Fe architect John Gaw Meem, landscape architect Rose Greeley, and a winning team of local artists and craftsmen to overhaul the ranch. Today, even after additional updates, Los Poblanos still exudes old-fashioned Southwestern-style elegance.
All of the stellar single-origin honeys on the Deli’s shelves have their own distinctive flavors, and this newly arrived offering from the regeneratively managed New Mexico farmland is no exception. The honey is dark, almost like the chestnut honey we use in our Rosh Hashanah honey cake every year. It has a deep, complex flavor that reminds me of a cup of strong, only slightly sweetened Assam tea. It’s delicious on buttered toast, oatmeal, pancakes, or Roadhouse Buttermilk Biscuits, and great on a plate with some good extra virgin olive oil and chunks of warm, crusty Paesano bread. You can also drop a bit in a cup of our 2026 Holiday Blend coffee (see below). Personally, I’ve just been enjoying it by the spoonful. A special honey with a special history!